Fiery Mustard Spareribs

Before this recipe, I had never used a pressure cooker, but had always wanted to. It is often that I want to use shredded meats in a recipe but end up bailing due to time constraints. I also would say that I use canned beans too often and would much rather use dried, and I think that a pressure cooker could save enough time to facilitate that. Americas Test Kitchen finally pulled the trigger for me by buying me a pressure cooker! So far I've used it twice and am pretty much in love with my new toy. I made a recipe from their upcoming book Pressure Cooker Perfection and even though I had to make a few last minute changes, the sauce and meat came out great!
I mixed my sauce in the blender to get the banana peppers and habanero all mixed in. I used sriracha in this recipe even though they stated specifically not to, but it came out great. Everything about the cooking liquid and sauce of this dish was really tasty and flavorful in a way that I didn't expect. All ready to go under pressure! It's a really nice pressure cooker. A quick broil to finish it off. Served with some cheddar polenta.
Check out The Feed this week for some great pressure cooker recipes! Adapted from America's Test Kitchen- Pressure Cooker Perfection

Fiery Mustard Spareribs

  • 3 Tablespoons Chili Powder
  • 2 Pounds Boneless Spare Ribs
  • 1 Cup Water
  • 1/4 Cup Jarred Banana Peppers
  • 2 Tablespoons Liquid from Banana Pepper Jar
  • 1 Cup Yellow Mustard
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Sriracha
  • 1 Habanero

Instructions

  1. Rub the meat with the spice, then puree all the other ingredients in a blender until smooth. Pour the sauce into the pressure cooker and stir in the meat. Cook at high pressure for 30 minutes. Naturally release the pressure. Remove the ribs carefully so as not to break them apart. Place on a baking dish and broil for 5 minutes a side while basting with the sauce.
  2. The polenta was just a simple polenta with tons of sharp cheddar.